QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
RED PEPPER LINGUINE
Dig out a red pepper, linguine, walnuts, garlic and parmesan to make this quick and easy supper. It takes just 20 minutes from prep to plate
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
- Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.
Nutrition Facts : Calories 1011 calories, Fat 66 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
GIA'S SPECIAL ROASTED PEPPER LINGUINE
This roasted red pepper recipe makes a simple, savory pasta dish even healthier with Barilla Whole Grain Linguine pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h
Yield 7
Number Of Ingredients 8
Steps:
- Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
- Remove skins and seeds. Cut into thin strips and set aside.
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
- Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
- Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
- Drain pasta, reserving 1/3 cup of cooking liquid.
- Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
- Top with cheese before serving.
Nutrition Facts : Calories 338 calories, Carbohydrate 45.6 g, Cholesterol 10.1 mg, Fat 12.6 g, Fiber 7.5 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 195.3 mg, Sugar 3 g
GIA'S SPECIAL ROASTED PEPPER LINGUINE
This roasted red pepper recipe makes a simple, savory pasta dish even healthier with Barilla Whole Grain Linguine pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h
Yield 7
Number Of Ingredients 8
Steps:
- Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
- Remove skins and seeds. Cut into thin strips and set aside.
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
- Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
- Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
- Drain pasta, reserving 1/3 cup of cooking liquid.
- Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
- Top with cheese before serving.
Nutrition Facts : Calories 338 calories, Carbohydrate 45.6 g, Cholesterol 10.1 mg, Fat 12.6 g, Fiber 7.5 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 195.3 mg, Sugar 3 g
GIA'S SPECIAL ROASTED PEPPER LINGUINE
This roasted red pepper recipe makes a simple, savory pasta dish even healthier with Barilla Whole Grain Linguine pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h
Yield 7
Number Of Ingredients 8
Steps:
- Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
- Remove skins and seeds. Cut into thin strips and set aside.
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
- Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
- Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
- Drain pasta, reserving 1/3 cup of cooking liquid.
- Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
- Top with cheese before serving.
Nutrition Facts : Calories 338 calories, Carbohydrate 45.6 g, Cholesterol 10.1 mg, Fat 12.6 g, Fiber 7.5 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 195.3 mg, Sugar 3 g
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- Heat a large pot of salted water over high heat. When it’s boiling, cook the pasta according to package directions.
- Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
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- Place cut onions and garlic cloves on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast in the preheated oven until tender and cut surface of the onion is golden brown, about 25-30 minutes.
- When cooked, transfer the onions and garlic to a food processor. Add the drained roasted red peppers and blend until everything is evenly combined and smooth. Set aside.
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